Diana's dessert as part of her Finale menu

Ingredients

  • 500 ml double cream
  • 100 ml full fat milk
  • 6 bramley apples
  • 2 braeburn apples
  • 500 g blackberries –
  • 6 eggs
  • 50 ml irish apple brandy( or calvados)
  • 300 g caster sugar
  • 2 star anise
  • 3 vanilla pods
  • 2 tsp glucose powder
  • 1 lemon
  • 50 g pecans
  • 50 g hazelnuts
  • 50 g pistachios
  • 150 g plain flour
  • 100 g demerara sugar
  • 1 tblsp cinnamon
  • 100 g unsalted butter
  • 50 g rolled oats
  • 2 tblsp icing sugar

Method

  • Ice cream:
  • In a small saucepan heat 250ml cream and 50ml cream. Place 1 split vanilla pod and 1 star anise into the cream to infuse.
  • Whisk 6 egg yolks and 100g caster sugar together and pour over heated cream,whisk and pour mixture back into pot and bring it to simmer,until it thickens. (2 minutes)
  • Check if it coates the back of your spoon.
  • Strain and cool completely before pouring it into ice cream machine.
  • Churn until it thickens and desirable consistency(Check manufacturers guide;usually 45 mins)
  • Apple and blackberry prep for crumble:
  • Peel 5 Bramley apples and chop them into small chunks.
  • In a small saucepan heat 10g unsalted butter, 50ml water and 2 tbsp caster sugar.
  • Simmer apples until they go into mushy state,it will take 5-6 minutes.
  • set it aside to cool.
  • Place berries into another small pan with juice of lemon and 2 tbsp sugar and simmer until blackberries release juices. It will take 5 mins.
  • Puree berries in blender ,sieve through fine mesh,and set aside.
  • Crumble mix:
  • Rub 120g plain flour with 60g unsalted cubed butter and 60 g caster sugar in between your fingertips until breadcrumb consistency. You can do it in food processor,then add 20g chopped nuts and 1 tsp cinnamon.
  • Top your fruit filling with crumble mix and bake it in 180C oven for 20minutes until crisp and golden.
  • Calvados Cream:
  • Pour 200ml double cream into a bowl,add 1 tbsp icing sugar and 2 tbsp apple brandy.
  • Whisk with electric mixer until stiff.
  • Place whipped cream into piping bag fitted with 3mm round nozzle and set it into fridge until serving.
  • Spun sugar:
  • Heat 100g cater sugar and 1 tbsp glucose powder,until amber colour.
  • Using an oiled stainless steel ladle,and a spoon,create a basket.The sugar has to be angel hair consistency.
  • Set sugarwork aside until serving.
  • Apple Crisps:
  • Slice 1 braeburn apple into thin slices and bake for 30 minutes at 180C.